These crispy rice paper dumplings are filled with savory pork and melty cheese, then fried until golden, crunchy, and ultra addictive.
I’ve been seeing a lot of recipes lately that use rice paper wrappers, and I think it is such a genius idea to turn the usually chewy wrapper into a crispy shell.
For the filling, I’m using savory ground pork cooked with tomato sauce, spices, herbs, and melty cheese. Rich, meaty, slightly smoky, and cheesy, it’s giving Jamaican patty meets my mom’s empanadas with a crispy Asian-inspired twist.
Why You’ll Love These Crispy Rice Paper Dumplings
- Ridiculously crispy: The rice paper gets unbelievably crispy and crunchy once fried.
- Savory cheesy filling: The cheesy pork filling is smoky, savory, and packed with flavor.
- Simple ingredients: You only need a handful of easy ingredients to make these fried rice paper dumplings.
- Perfect for snacking: These crispy rice paper wraps work as a snack, appetizer, or light meal.
- Easy to customize: You can switch up the proteins, cheeses, and seasonings depending on what you have at home.
What Are Rice Paper Dumplings?
Rice paper dumplings are crispy little parcels made by wrapping fillings in softened rice paper wrappers, then pan frying them until golden and crunchy. You can basically fill them with whatever you want, from vegetables to spicy tuna, buffalo chicken, or even pizza-inspired fillings.
Personally, I like mine stuffed with seasoned ground pork and cheese. It’s rich, savory, slightly smoky, and super cheesy.
They’re inspired by the Jamaican patties I grew up eating from food stalls in the Philippines. They’re not traditional Jamaican patties, but they definitely have that same savory, comforting flavor that I always loved growing up.
Ingredients You’ll Need
- Ground pork. You can also use ground chicken, ground beef, or ground turkey.
- Garlic powder and onion powder. These season the pork quickly and give the filling that savory, food-stall flavor without needing to chop anything.
- Italian seasoning, smoked paprika, thyme, chili powder. This is where the filling gets its Jamaican patty-inspired flavor. The smoked paprika adds warmth, while the herbs make the pork taste more layered.
- Tomato sauce. Tomato sauce keeps the filling moist and gives it that slightly saucy, savory flavor.
- Salt and brown sugar. Salt balances everything, while brown sugar adds a little sweetness to round out the tomato sauce and spices.
- Rice paper wrappers. These replace the usual pastry dough and turn into crispy rice paper wraps when fried.
- Grated cheese. I used grated cheddar, but mozzarella, pepper jack, Monterey Jack, Gouda, Gruyere, or Muenster would also work.
How to Make Crispy Rice Paper Dumplings
1. Cook the pork filling.
Heat oil in a pan over medium heat. Add the ground pork and break it apart while cooking. Season with garlic powder, onion powder, Italian seasoning, smoked paprika, thyme, and chili powder. Cook until the pork is fully browned and no longer pink.
Add the tomato sauce and let it simmer for 2 to 3 minutes. Season with salt and brown sugar, then cook for another minute. Remove from heat and let the filling cool slightly.
2. Soften the rice paper.
Fill a shallow plate or bowl with water. Briefly wet one rice paper wrapper for about 3 seconds until slightly pliable.
Place the rice paper on a clean surface.
3. Fill and fold the dumplings.
Add some of the pork filling to the middle of the wrapper, then top with grated cheese.
Fold the left and right sides over the filling first. Then fold the top and bottom over to fully seal the dumpling into a square packet. Repeat with the remaining wrappers and filling.
4. Fry until crispy.
Heat a thin layer of oil in a pan over medium-high heat.
Place two wrapped dumplings seam-side down and fry for about 2 minutes per side, or until golden brown and crispy all over. Repeat with the remaining dumplings.
Transfer to a plate lined with paper towels and serve while hot and crispy.
Tips for the Crispiest Rice Paper Wraps
These crispy rice paper wraps are actually pretty easy to make, but a few small things make a huge difference when it comes to texture and crunch.
- Don’t soak the rice paper too long. You only need to wet the rice paper for a few seconds until slightly pliable. It keeps softening as you work, so over-soaking can make the wrappers sticky and harder to fold.
- Let the filling cool slightly. Hot filling creates steam, which can soften the rice paper wraps before they even hit the pan.
- Don’t overfill the dumplings. Too much filling makes the rice paper dumplings harder to seal and more likely to burst while frying.
- Fry over medium-high heat. Medium-high heat gives you the best crispy exterior without burning the wrappers too quickly.
- Don’t overcrowd the pan. Give the fried rice paper dumplings a little space so they crisp up properly instead of steaming.
- Serve them fresh. These crispy rice paper dumplings are definitely best fresh out of the pan while the wrappers are still super crunchy.
Best Cheese for Rice Paper Dumplings
I used grated cheddar for these crispy rice paper dumplings because it melts well, tastes bold, and goes perfectly with the savory pork filling.
You can also try mozzarella for a cheese pull, pepper jack for heat, Monterey Jack for a milder melt, Gouda for a smoky flavor, Gruyere for something nuttier, or Muenster for a creamy, melty filling.
Variations and Substitutions
One of the best things about these crispy rice paper dumplings is how easy they are to customize. Here’s a few ideas:
- Swap the protein. Ground chicken, beef, or turkey all work well in these fried rice paper dumplings. You could even use shredded rotisserie chicken for something quicker.
- Make them spicy. Add chili flakes, chopped jalapeños, hot sauce, or chili oil to the filling for spicy crispy rice paper wraps with more heat.
- Try different cheeses. Mozzarella gives you the best cheese pull, but melty cheeses like cheddar, pepper jack, Monterey Jack, or even processed cheese work great too.
- Add vegetables. Finely diced onions, bell peppers, mushrooms, or corn can add more texture and flavor to the filling.
- Use different seasonings. You can lean more Asian, Italian, or even Tex-Mex depending on the spices you use. Curry powder also tastes surprisingly good in these rice paper dumplings.
- Air fry instead. For a lighter option, air fry the rice paper wraps instead of pan frying. They still get crispy, especially with a little oil sprayed on the outside.
What to Serve With Fried Rice Paper Dumplings
Personally, I usually eat crispy rice paper dumplings with just a few dabs of hot sauce. But if you want to switch things up, here are some other dipping sauces that work really well too.
- Sweet chili sauce. The sweetness works really well with the crispy rice paper wraps and cheesy pork filling.
- Spicy mayo. Mix mayo with sriracha or your favorite hot sauce for a creamy dip with a little heat.
- Chili oil. If you want something spicy, drizzle chili oil over the dumplings or use it as a dip.
- Marinara sauce. Since the filling already has tomato sauce and Italian-inspired seasonings, marinara actually tastes really good with these fried rice paper dumplings.
How to Store and Reheat
I don’t really recommend making them too far ahead because they’re best fresh from the pan. The rice paper wraps soften as they sit, but you can still bring back some crunch with the right reheating method.
To Store
Let the fried rice paper dumplings cool completely before storing so steam doesn’t get trapped inside the container.
Place them in an airtight container and refrigerate for up to 3 days. If stacking, add parchment paper between layers to keep the crispy rice paper wraps from sticking.
To Reheat
Reheat in an air fryer at 375°F for 4 to 6 minutes, or until hot and crispy again. You can also reheat them in a pan over medium heat for a few minutes per side.
Avoid microwaving because the rice paper dumplings will turn soft and chewy instead of crispy.
Frequently Asked Questions
Why are my rice paper dumplings not crispy?
You probably soaked the rice paper too long. You only want to dip it in water for a few seconds until slightly pliable because it continues softening as you work.
Another big reason is frying at too low of a temperature. Medium-high heat works best so the wrappers crisp up quickly instead of steaming and turning chewy.
Can I air fry rice paper dumplings?
Yes, they actually turn out really good in the air fryer. Brush or spray them lightly with oil first, then air fry at 390°F for about 10 to 14 minutes, flipping halfway through.
They will not get quite as evenly golden as pan-fried dumplings, but they still come out super crispy.
Can I make rice paper wraps ahead of time?
You can make the pork filling ahead of time, but I would wait to wrap and fry them until closer to serving. Rice paper tends to soften and stick together if it sits too long before cooking.
If needed, you can wrap them a few hours ahead and keep them in a single layer with a little space between each one.
Do rice paper dumplings stay crispy?
They’re crispiest fresh out of the pan. The wrappers naturally soften a bit as they sit, especially once refrigerated.
The good news is they crisp back up really well in the air fryer or in a pan for a few minutes. I would avoid microwaving because that makes the wrappers chewy instead of crispy.
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Crispy Rice Paper Dumplings
Ingredients
- 1 tablespoon oil
- 1 pound ground pork
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- ½ cup tomato sauce
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 8 rice paper wrappers
- 1 to 1 ½ cups grated cheese
- Oil for frying
Instructions
- Heat oil in a pan over medium heat. Add the ground pork and break it apart while cooking Season with garlic powder, onion powder, Italian seasoning, smoked paprika, and thyme. Cook until the pork is fully browned and no longer pink.
- Add the tomato sauce and let it simmer for 2 to 3 minutes. Season with salt and brown sugar, then cook for another minute. Remove from heat and let the filling cool slightly.
- Fill a shallow plate or bowl with water. Briefly wet one rice paper wrapper for about 3 seconds until slightly pliable.
- Place the rice paper on a clean surface. Add some of the pork filling to the middle, then top with grated cheese.
- Fold the left and right sides over the filling first. Then fold the top and bottom over to fully seal the dumpling into a square packet. Repeat with the remaining wrappers and filling.
- Heat a thin layer of oil in a pan over medium-high heat. Place two wrapped dumplings seam-side down and fry for about 2 minutes per side, or until golden brown and crispy all over. Repeat with remaining dumplings.
- Transfer to a plate lined with paper towels and serve while hot and crispy. Enjoy!
